Gnocchi alla Sorrentina (Cheesy Baked Gnocchi with Tomato Sauce)
This baked Gnocchi alla Sorrentina features soft potato gnocchi tossed in a garlicky tomato sauce, topped with mozzarella and Parmesan, and baked until golden and bubbly.
Equipment
- Large oven-safe skillet (cast iron or heavy-bottomed preferred)
- Wooden spoon or spatula
- Oven mitts
- Knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound potato gnocchi
- 2 tablespoons unsalted butter
- 1/2 cup fresh basil leaves torn
- 8 ounces fresh mozzarella sliced or torn into pieces
- 1/2 cup grated Parmesan cheese
Instructions
Sauté the Onion and Garlic:
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add 2 cloves of minced garlic and cook until fragrant, about 1 minute.
Add the Tomato Paste:
- Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, letting it caramelize slightly to deepen the flavor.
Prepare the Tomato Sauce:
- Pour in the 28-ounce can of crushed tomatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.
Cook the Gnocchi:
- Add 1 pound of store-bought potato gnocchi directly to the skillet with the sauce. Stir to coat the gnocchi evenly, then cover the skillet with a lid. Cook for 5-7 minutes, until the gnocchi is tender and has absorbed some of the sauce.
Finish with Butter:
- Stir in 2 tablespoons of unsalted butter until melted and fully incorporated, adding richness to the sauce.
Add the Basil and Cheese:
- Stir in 1/2 cup of torn fresh basil leaves and half of the 1/2 cup of grated Parmesan cheese. Arrange the 8 ounces of fresh mozzarella pieces evenly over the top of the gnocchi. Sprinkle the remaining Parmesan on top.
Bake Until Bubbling:
- Preheat your oven to 400°Fahrenheit (200°Celsius). Place the skillet in the oven and bake for 10-15 minutes, or until the mozzarella is melted, bubbly, and lightly golden.
Serve:
- Remove the skillet from the oven and let it cool for a few minutes. Serve hot, garnished with additional fresh basil if desired.
Notes
Expert-Level Tips
- Drain mozzarella if packed in water to avoid a watery bake.
- Use a large spoon instead of a spatula when stirring in gnocchi to avoid breaking them.
- Simmer low and slow to build a deeper, sweeter tomato flavor.
- Broil with the door slightly ajar and keep a close eye—it browns quickly.
Serving Suggestions
- Wine pairing: A glass of Aglianico or Montepulciano pairs beautifully with the richness of the tomato sauce and mozzarella.
- Serve with a green salad with lemon vinaigrette to cut through the richness.
- Add crusty bread for scooping up the bubbling tomato sauce, making this a hearty meal!
- Serve in individual ramekins for a fun dinner-party twist.
Storage Instructions
- To store: Let the dish cool fully, then transfer to an airtight container or cover the baking dish tightly. Refrigerate for up to 3 days.
- To reheat: Bake at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through and bubbling.
- To freeze: Assemble but don’t bake. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Bake straight from frozen, adding about 15–20 minutes to the baking time.
Nutrition Facts
Calories: 572kcalCarbohydrates: 62gProtein: 25gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 71mgSodium: 1868mgPotassium: 789mgFiber: 7gSugar: 11gVitamin A: 1375IUVitamin C: 23mgCalcium: 507mgIron: 7mg
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